matcha dusted fudge brownies

Dear Sam,

Huzzah! It feels like Easter was many moons ago as I am very late in writing this post. I was like, who could I write this to? and you popped into my mind because you finally gave in and had chocolate just because I made these. To that, I am humbled and I also commend you on going 39 days without chocolate. That’s not an easy task. Even just today, I was poking around my kitchen looking for something chocolate to nibble on. I eventually gave in and opened my second box of Daim cake. And just to be clear, I would have made them again after Easter so you could have some!

These brownies are so addictive, but it was seeing a photo of the glossy and crinkly top that drew me into the recipe in the first place. Stella Parks is a dessert genius. If she’s reading this, I would love to know how to swirl the matcha onto the top (and just the top) of the brownie. Would it still achieve that glossy film?

Glossy Fudge Brownies
Recipe adapted from BraveTart: Iconic American Desserts
Makes enough to fill a 9 x 13 x 2 inch pan

1 cup all-purpose flour
1⅓ cup cocoa powder
3 sticks unsalted butter
1 cup semi-sweet chocolate chips (the original recipe calls for dark chocolate bars, chopped)
2¼ cup white suguar
¼ cup brown sugar
1¾ teaspoons salt
6 large eggs
1 tablespoon vanilla extra
(The original recipe also calls for instant espresso powder here, but it’s optional, and I didn’t have any.)

  1. Preheat the oven to 350°F and line a 9 x 13 x 2 inch baking pan with foil so that the bottom and sides are covered.
  2. In a pot, melt the butter over medium-low heat. I dabbed a little of the melted butter with a brush to grease the foil in the pan. Increase the heat to medium and let the butter simmer until the butter is golden yellow and silent (there’s a lot of hissing and popping during the process).
  3. Remove the pot from the heat and stir in the chocolate chips.
  4. Sift the flour and cocoa powder together.
  5. Using a stand mixer, whisk the white sugar, brown sugar, salt, eggs, and vanilla extract. Run it on medium-high until the mixture is thick and fluffy (about 8 minutes).
  6. Reduce the stand mixer speed to low and pour in the warm chocolate-butter mixture. Once it’s combined and you don’t see anymore streaks, add in the sifted flour and cocoa powder. Mix on low until the batter comes together. Be careful not to over mix here. Use a spatula to help fold if you think the stand mixer might be too heavy handed.
  7. Pour the batter in the pan and bake for about 25 minutes. The brownies should have a glossy film and still be soft to the touch.
  8. Here’s the hard part, wait. Let it sit and cool. It’ll be too gooey to slice if you don’t wait.
  9. Gently tug and lift the foil out of the pan. Cut the brownie into squares (or triangles). Store in an airtight container with wax paper between each layer. It’ll last for a week in room temperature. I also froze some to be mixed in with ice cream sundaes in the future.

Chocolate Brownies

Stirring the melted butter and chocolate together.

Chocolate Brownies

Sifting the flour and cocoa powder!

Chocolate Brownies

Pour that luxurious batter into the baking pan.

05_Brownies.jpg

Finally, it’s cool and ready to be sliced.

Chocolate Brownies

Oh my gosh, look at the center where it’s nice and dark. This is one moist and delicious brownie.

Liza, if you’re reading this, it’s time to look away.

Chocolate Brownies

Dusted some matcha powder on the top of my brownie square.

Chocolate Brownies

Yaasss! So ready to dig in.

Chocolate Brownies

The first bite, get in my belly!

Chocolate Brownies

Time for a second bite.

Sincerely,
Syl

saffron, orange, and honey madeleines

Dear Laura,

It was so good to catch up last night! You picked a great day to come over, I’m sorry I stuffed you with pasta and madeleines and we didn’t have room for some waffles and ice cream. We’ll have to take a snow-check for those.

Howard’s parents gave me the little box of saffron – I remember Howard bringing it home and saying “my parents said you would know.” Because that felt like a challenge, I looked at the little clear box of spices and proudly said, “oh, saffron.” Winner!

I’ve never used saffron before and wasn’t even sure if we’ve ever tasted it out at restaurants, so I don’t know what the flavour profile is, it does smell really strong. I liked how you described it as “plastic-y.” I had these madeleine recipes bookmarked for a long time now, ever since I saw that I could finally use the saffron. The day before my parents gave me some oranges and I had bought pistachios from Costco, so there really was no excuse to not make these.

Saffron, Orange, and Honey Madeleines
Recipe from Sweet: Desserts from London’s Ottolenghi
Makes about 20-22 large madeleines

90 grams unsalted butter, plus more, melted, for brushing
2 teaspoons plus 3 tablespoons honey
¼ teaspoon saffron threads (optional)
¼ vanilla bean
2 large eggs
⅓ cup plus 1 teaspoon sugar
1 teaspoon finely grated orange zest
1 teaspoon baking powder
⅛ teaspoon kosher salt
½ cup plus 1 tablespoon plus 1½ teaspoons all-purpose flour, plus more for dusting
2½ tablespoons shelled pistachio kernels

The recipe instructions are also online at Bon Appétit. So I’ll go over this in visuals:

Saffron Orange Honey Madeleines

Combine the butter, saffron threads, and honey in a saucepan.

Saffron Orange Honey Madeleines

Cook on low heat until the butter and honey melt together. Give it a swirl or two. Then set it aside to cool to room temperature.

Saffron Orange Honey Madeleines

Using a food processor this time, add in the eggs, sugar, orange zest, and vanilla seeds. Pulse until combined. Then add in the dry ingredients of flour, baking powder, and salt.

Saffron Orange Honey Madeleines

Once combined, transfer it to a bowl or piping bag. Let the batter chill in the fridge for an hour.

Saffron Orange Honey Madeleines

Melt some butter and brush it on the madeleine pans. Then dust it with flour.

Saffron Orange Honey Madeleines

If you saved the batter in a bowl, you can use a spoon to scoop dollops into the pan’s mold. Or you can snip off the tip of the piping bag and start squeezing the batter into the pan.

Saffron Orange Honey Madeleines

The oven temperature in the cookbook asked for 400°F for 10 minutes. However, when I was on Facebook, it was like the algorithms knew I was using the Sweet cookbook. I found out after that it was an error. It should be 375°F for 10 minutes! That’s why my madeleines were such a dark brown on the bottom!! Although Howard really enjoyed that extra crunch.

When they’re done baking, gently nudge the cakes out of the mold and transfer to a cooling rack. Then brush honey on top for that shiny glaze.

Saffron Orange Honey Madeleines

The honey also helps the crushed pistachios stick to them.

Saffron Orange Honey Madeleines

And there you have it! I might have ground the pistachio a bit too much into a crumble compared to the photo in the cookbook. But it’s still delicious. There’s only four left in my kitchen this morning.

Saffron Orange Honey Madeleines

I hope to see you soon and hear more about your house renovations. You know I love hearing about food, homes, and travel!

Sincerely,
Syl

chocolate rice krispie square totoros

Hey Steph and Lyndsay,

It’s one of my favourite weeks, even more than shark week, it’s finally #totoroweek! The weeks leading up to it, I’m always on the look out for round or circular food types that can be transformed in Totoro. But then I thought square Totoro is cute too! Let’s show him some love.

I recently made homemade marshmallows and since then I started craving Rice Krispie squares. This time, I tried a different marshmallow recipe and went straight to Stella Parks’ BraveTart cookbook. She offers quite a few variations, including an apple pie flavour, brown butter, coconut, malted milk, and peanut butter honey. I went with chocolate since it would provide the best contrast to the white royal icing.

Chocolate Rice Krispie Squares
Recipe adapted from BraveTart
Makes enough to fill an 8 x 12 x 2 inch baking pan

11 cups Rice Krispie cereal
⅓ cup cocoa powder
2 envelopes unflavoured gelatin powder
¼ cup water
1 tablespoon vanilla extract
½ cup water
1 cup golden corn syrup
2¼ cup granulated sugar
1 teaspoon salt
1 stick unsalted butter

  1. In a large bowl, fold the cocoa powder with the cereal until it’s evenly coated.
  2. Add Melt the butter and grease the baking pan. Set aside the extra butter.
  3. Mix the gelatin, ¼ cup water, and vanilla extract in a small bowl. Set aside.
  4. In a medium pot, combine the ½ cup water, corn syrup, sugar, and salt. Set over medium heat and stir until the mixture bubbles (about 8 minutes). I clipped on a candy thermometer, but I couldn’t get the mixture to reach 250°F in after 6 minutes. Might be time for me to get a digital thermometer. Either way, onward!
  5. Pour the hot syrup into the mixing bowl of a stand mixer. Let it cool for a bit and then add the gelatin from the small bowl. Using a whisk attachment, start on low speed and then increase to medium-high.
  6. The syrup will thicken and turn white and increase in volume. Reduce the speed to low and add in the remaining melted butter. Give it one last good mix on medium-high.
  7. Scrape the gooey marshmallow batter over the cocoa-powdered cereal and fold to coat. Transfer the mixture into the greased pan and gently press down to create an even and smooth surface.
  8. Cover it in foil and let it set in the fridge for at least two hours.

 

Chocolate Rice Krispie Squares

After the Rice Krispie is set, use a spatula to help pop the treats out of the pan and cut them into squares.

Chocolate Rice Krispie Squares

Use a piping bag with a small round tip and fill it with royal icing. Pipe an arch about half the size of the square and fill it in.

Chocolate Rice Krispie Squares

Pipe two medium circles for the eyes and push milk chocolate crispearls in for Totoro’s pupils. Pipe a small dot for the nose and v-shapes for the whiskers.

Chocolate Rice Krispie Squares

This is the part where your patience gets tested. Using brown jimmies to set over the royal icing belly. I used the tip of a knife to help shift some into place.

Chocolate Rice Krispie Squares

Finally, some lollipop sticks to make these treats easy to hold and eat. I couldn’t bear to bite into Totoro, so I had Howard do the honours while I ate the non-decorated ones. These chocolate Rice Krispie squares taste really good (and are super addictive).

Sincerely,
Syl

squishy ghost marshmallows

Dear Danielle,

We did it, we found a picture book and food project to collaborate on! I’m so excited we got a match, this really is the perfect fit with the both of us being fans of Rebecca Green and her debut book, How to Make Friends with a Ghost.

Rebecca’s ghost is so heart-achingly cute and you just want to eat it. And now I’ve made it possible. These homemade marshmallows are soft and delicate, but still firm enough for making s’mores or toasting for that lovely burnt flavor.

Dare I say they’re a bit tastier than store-bought ones? My ultimate taste-tester was my husband who loves marshmallows. Trust me when I say he does not give my cooking any bias, so when he said these were better than the ones from the grocery store, I was surprisingly shocked (and feeling pretty rosy inside).

Vanilla Marshmallows
Recipe adapted from Butter Baked Goods
Makes enough to fill an 8 x 12 x 2 inch baking pan

½ cup water
3 envelopes unflavored gelatin
Unsalted butter, melted
2 cups granulated sugar
½ cup golden corn syrup
½ teaspoon salt
½ cup water
2 tablespoons vanilla extract
Icing sugar

  1. Using the bowl from your stand mixer, pour in the water and gelatin. Let it sit so that the gelatin can bloom.
  2. Brush the melted butter onto the base and side of your baking pan. Set it aside.
  3. Add the sugar, corn syrup, salt, and the other half cup of water into a medium saucepan over high heat. Bring it to a rolling boil and let it boil for about a minute. Then remove it from the heat.
  4. Fit your stand mixer with the whisk attachment and turn it on low to mix the water and gelatin that’s already in the bowl until it combines. Then very slowly and carefully, add the hot sugar and corn syrup mixture into the bowl.
  5. Still mixing on low, add the vanilla extract.
  6. When everything is in the bowl, turn the mixer to high and whisk for 10 minutes until the batter turns white and triples in size.
  7. Stop the mixer, using a spatula, scrape the marshmallow batter into the baking pan. Spread the batter evenly and do your best to level it. A bench scraper or off-set spatula can help.
  8. Cover the pan with aluminum foil, be sure not to touch the batter otherwise it’ll stick. Or use a lid if your baking pan comes with one. Leave the marshmallow to set at room temperature overnight or in the fridge.
  9. The next day, take the foil off and sprinkle icing sugar over the top. Cover the surface evenly so that it won’t be too sticky to handle. Run a knife along the edge of the pan to help loosen the marshmallow slab. Then carefully flip the marshmallow out onto a counter. Sprinkle icing sugar all over the marshmallow – don’t forget the sides.
  10. Use a knife to cut them into squares or roll a cookie cutter in icing sugar before using it on the marshmallow.

Ghost Marshmallows

You’re going to get icing sugar everywhere. But if you have a large baking sheet, it’s best to try to contain everything there. No promises of course, I still got sugar on the table, floor, and on my apron.

Ghost Marshmallows

Use your hands to pat the marshmallow down with icing sugar, it will make it so much easier to work with. This large slab felt like a really nice pillow for sugar fairies to sleep on.

Ghost Marshmallows

If you have a tulip cookie cutter, upside-down, it looks like Rebecca’s ghost. I tried to get one, but a few of the local shops weren’t carrying it. I ended up using my Totoro cookie cutter. I just had to snip the ears off using kitchen shears.

Ghost Marshmallows

So excited for how chubby these ghosts are going to turn out.

Ghost Marshmallows

Using black and red edible markers, I drew on the faces and blush. They actually bleed a lot, so try to use a very fine tip or gently draw the faces on and wait for the lines to thicken.

Ghost Marshmallows

One trick if you don’t want a solid red blush, I dipped the edible marker in icing sugar first so that the tip would be speckled. Then I gently tapped it onto the ghost’s cheek.

Ghost Marshmallows

You can sort of see the slight bump where Totoro’s arms/hands would be, but they work as Rebecca’s ghost has a similar look.

Ghost Marshmallows

“If you’re a person who is sweet, warm and kind, a ghost may come out and find you.”

Ghost Marshmallows

These little ghosts are pretty darn cute when wrapped up as gifts! If only I had some graham crackers on hand . . .

Play the video to see how soft and squishy the ghost marshmallow is!

Sincerely,
Syl

*Disclaimer: I work at Tundra Books and sent Danielle a copy of How to Make Friends with a Ghost by Rebecca Green for review consideration. All the while, Danielle and I were looking for a side project to collaborate with during the past couple months and it just so happened that I am the publicist for this title.

pineapple cookies

Dear Naseem,

You’re back!! I hope you had a great time watching Groundhog Day and hopping all over New York City.

It finally happened, I used those pineapple cake molds with the attempt to make pineapple cakes! About time since I’ve been dreaming about it since February.

Here’s how it went down: I saw pineapples on sale at the grocery store and bought them. I pretended that I knew how to pick the ripe ones because they were all smelling so good. Went home to wash the metal molds again because I couldn’t remember if I cleaned them when they were gifted to me. Then I rolled up my sleeves to get to work.

Pineapple Cookies
Recipe adapted from Sweet
Makes 40 small rectangular tarts and excess pineapple filling

Pineapple Filling
2 pineapples
1¾ granulated sugar
1 teaspoon vanilla extract
6 whole star anise

Shortcrust Pastry
2⅓ cups all-purpose flour
¾ cup confectioners’ sugar
¼ teaspoon salt
¾ cup unsalted butter
Zest from 1 lemon
1 large egg yolk
4 teaspoon water

Pineapple Filling:

  1. Peel, core, and chop the pineapple flesh into 2-inch cubes
  2. Place the cubed pineapples in a food processor and pulse until it becomes a purée.
  3. Pour the purée over a sieve to let our the excess juice. Save the juice to mix with a can of ginger ale – it makes for a great drink while you work!
  4. Place the pineapple purée in a large saucepan and add in the sugar, vanilla extract, and star anise. Turn the stove up to medium-low heat and stir until the sugar dissolves. Increase the heat to medium and stir every 3-5 minutes to avoid burning.
  5. Depending on the remaining juice content and heat of your stove, this can take up to 30-40 minutes before the purée starts to thicken and turn a golden colour. You’re not making a jam, so you have to keep cooking until the filling holds it shape when spooned.
  6. When it’s ready, turn off the heat and remove it from the stove top. Let it cool for about half an hour before transferring to an airtight container. Keep this in the fridge until you’re ready to assemble the tarts.

Shortcrust Pastry:

  1. Using the food processor again, sift in the flour, confectioners’ sugar, and salt. Cut the cold butter into small cubes and add it in with the lemon zest. Pulse to mix in. Whisk the egg yolk and water together, add it to the mixture and pulse until the dough comes together.
  2. Take the dough out wrap it tightly in plastic wrap. Let it chill in the fridge for an hour. Take out the dough half an hour before you’re ready to assemble.

Pineapple Cookies:

  1. Brush the molds with melted unsalted butter.
  2. Preheat the oven to 400°F.
  3. Scoop the pineapple filling into a piping bag, set aside.
  4. Lightly dust your working surface with flour and roll out the pastry dough. Using the mold, stamp out the shapes and layer it on the bottom of each mold.
  5. Pipe a dollop of pineapple filling onto the center of each rectangle.
  6. Using the leftover pastry dough, repeat by stamping out the shape of the mold. Each sheet will be placed on top of the pineapple filling. Tuck in the sides as best you can so that it seals the filling in.
  7. Bake for 20 minutes or until the pastry is golden brown. Remove from the oven and let it cool before transferring it to a wire rack. Use a tong to pop the tarts out of the metal molds.

Pineapple Tarts

I somehow managed to get Howard to peel, core, and chop all the pineapple for me. I stood around waiting and snapped photos. There’s also something very satisfying about seeing a solid fruit get puréed into a beautiful sauce.

Pineapple Tarts

At this point, I did wonder if I should just pour this pineapple purée over some ice cream. Or look up a recipe for Dole Whip. But I soldiered on with the original plan.

Pineapple Tarts

Here’s the golden colour of the pineapple purée cooked for over half an hour. Wear comfy slippers or have a squishy kitchen mat while you stir this filling past the consistency of jam.

Pineapple Tarts

Alright, the filling is cooling in the fridge. Time to butter those molds so that the cookies pop right out.

Pineapple Tarts

I used one of the molds to cut out 40 rectangles and a bench scraper to help pick them up.

Pineapple Tarts

Here goes the bottom layer.

Pineapple Tarts

I used a piping bag since it would be easier to distribute each pineapple dollop onto the bottom layer of pastry.

Pineapple Tarts

I was pretty conservative as I didn’t want any to leak out – but of course, some did manage to escape after it was baked.

Pineapple Tarts

Okay, this again. Another 40 rectangles for the top layer.

Pineapple Tarts

I placed those gently on top and pushed down around the edges to seal the pineapple filling in.

Pineapple Tarts

When they were ready, I had them cool for a bit and used a tong to pop the cookies out of the hot metal molds. Then ate one while it was still hot – probably tasted the best then because who doesn’t love hot pockets?

They kind of look like Fig Newtons?

Pineapple Tarts

But after various taste-testers, I think the conclusion is that these aren’t pineapple cakes (my heart breaks), but they are amazing pineapple-filled cookies (my heart has hope again).

I think my least favourite part of this recipe is washing the molds after. Luckily, I only had to give them a quick scrub as they survived the dishwasher (just taking risks here and there).

I liked the filling but I’ll just have to find a different dough recipe for a more cake texture. I know we discussed maybe adding baking powder or baking soda? Although when you mentioned winter melon, I am intrigued on how to make the filling.

Also, this made a ton of filling, I could probably cut the recipe in half. Or enjoy the additional pineapple tart I would have to make each time.

Sincerely,
Syl